Guatemala Tiangu Manor Merry No. 8 hand flushing how to taste good _ Merry No. 8 coffee bean brewing teaching

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This Tian Dog Manor Meili No. 8 is used to wash Guatemalan coffee. Rich aromas of black brin, berries, pears and berries, if you taste carefully, there will be a little almond sweetness and tobacco, which determines its hot and cold characteristics.

Guatemalan Coffee Merry No. 8

In 1750, coffee arrived in Guatemala through Jesuit pastors, a name that means "forested land" in the Mayan-Toltec language. Guatemala is an important producing area in Latin America. High-quality Arabica coffee beans flourish at the highest altitude where coffee trees can grow. Warmer temperatures during the day and colder temperatures at night can slow down the growth rate mentioned by the coffee. The longer growth space of coffee trees means that coffee beans have more time to form a responsible flavor curve. The coffee beans here are also famous for their fruity aromas.

How to make Guatemalan coffee [Merry No. 8 of Tiangu Manor]?

Qianjie Coffee hand Chong reference: weigh 15g [Tiangu Manor Merry No. 8] coffee powder, pour into the grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 89 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| Japanese Ice hand Chong [Meili No. 8, Tiangu Manor]

Qianjie Coffee Ice hand Chong [Tiangu Manor Merry No. 8] reference:

Guatemalan Coffee [Merry No. 8 of Tiangu Manor], light and medium roasted, BG bean grinder has a scale of 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 90 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, normal grinding small Fuji 3.5 scale, ice hand flushing is slightly thinner half grid-small Fuji 3 scale.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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